Watermelon Ceviche

Over the holiday weekend I had a little fun with the cookouts and the cookout theme, since I have talked so much about food prepared on the grill lately I thought I would have a little fun with raw fish. Ceviche, if you are not familiar with it is a wonderful mixture of raw fish (in this case bay scallops) that is cooked through the pickling process, from an acidic marinade, instead of with heat. It picks up the wonderful flavors that you mix it with and becomes a light, refreshing addition to a meal. It has its roots in Latin American Cuisine almost any fish can be used for the base as long as the acid is used to "cook" it. This one is "cooked" in Lime Juice with orange segments along with just a touch of heat from a Jalapeno and a sweet touch of watermelon to brighten it up. I usually serve this as an appetizer, or part of a salad.

This one was easy the ingredients are:

Juice from two limes

1 TBS Chopped Fresh Cilantro

2 Cloves of Garlic Minced

1 whole Orange Segmented

1/2 Pound of Bay Scallops (the small ones)

1 cup of Watermelon cut into a 3/4 inch dice

1 small Jalapeno Minced

pinch of Kosher Salt

Squeeze the limes into a glass bowl, add the scallops then the rest of the ingredients. When I am using Scallops I like to let it soak, under refrigeration, for about 2-3 hours. If the fish were cut thin or pounded out obviously it would need less time.